Title of article :
High pressure phase transition kinetics of maize starch Original Research Article
Author/Authors :
V.L. Papinutti، نويسنده , , F. Forchiassin، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Abstract :
viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords :
Starch , Granule , p/T diagram , Gelatinization , High hydrostatic pressure
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering
